Step 1: Cook the shrimp
In a large skillet over medium heat, melt 2 tbsp butter. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Season lightly with salt and pepper. Remove shrimp and set aside.

Step 2: Make the scampi sauce
In the same skillet, melt the remaining 2 tbsp butter. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and simmer for 2 minutes. Stir in the heavy cream, milk, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer gently for 5–7 minutes until slightly thickened.

Step 3: Add cheese to the sauce
Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.

Step 4: Prepare the filling
In a small bowl, mix the ricotta cheese with half of the chopped parsley and a pinch of salt.

Step 5: Assemble the lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13 baking dish. Layer 3 lasagna noodles, then spread a portion of the ricotta mixture, scatter a few shrimp, pour a ladle of sauce, and sprinkle mozzarella. Repeat the layers until all ingredients are used, ending with noodles topped with sauce, mozzarella, and Parmesan.

Step 6: Bake
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until bubbly and golden brown on top.

Step 7: Rest and serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with remaining parsley and serve warm.